{"id":19189,"date":"2022-05-07T16:25:57","date_gmt":"2022-05-07T23:25:57","guid":{"rendered":"https:\/\/www.cookingcarnival.com\/?p=19189"},"modified":"2022-05-07T16:25:58","modified_gmt":"2022-05-07T23:25:58","slug":"brinjal-fry","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/brinjal-fry\/","title":{"rendered":"Brinjal Fry"},"content":{"rendered":"\n

A side dish from South India, this Brinjal Fry (eggplant stir fry) is delicious, flavorful, and can be made in less than 20 minutes.<\/p>\n\n\n\n

Roasted chana dal, urad dal, cumin seeds, coriander seeds, and red dried chilies are ground, then sprinkled on the stir-fried brinjals. The roasted spices lend unique flavors and tastes to the eggplant.<\/p>\n\n\n\n

This dry Brinjal recipe is a perfect vegan accompaniment for rice or roti and salad like this Kanda Keri Nu Kachumber!<\/a><\/p>\n\n\n\n

\"Brinjal<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

I love Eggplant, also known as Ringan in Gujarati. They are also called Brinjal or aubergine in many parts of the world.<\/p>\n\n\n\n

They are rich in iron, fiber, and vitamins and are one of the low-calorie vegetables.<\/p>\n\n\n\n

This is my second year with a vegetable garden here in Arizona, and I’m a little surprised by how good eggplants are growing.<\/p>\n\n\n\n

If you are following me on Instagram<\/a> or Facebook<\/a>, I have shared posts and stories about my eggplant harvest. Every other day we are harvesting 2kgs of eggplants.<\/p>\n\n\n\n

It seems like they really like the hot Arizona summer weather.<\/p>\n\n\n\n

We love eggplants and include them 2 to 3 times a week in our meals during the season.<\/p>\n\n\n\n

Eggplant is really a versatile vegetable. Fried, baked, stuffed, roasted, and grilled are all the wonderful ways you can use eggplants!<\/p>\n\n\n\n

We make Stuffed eggplant curry<\/a>, Baingan Ka Salan<\/a>, Baingan bharta<\/a>, Baba ganoush<\/a>, Baingan fry, etc.<\/p>\n\n\n\n

Today I am sharing the Brinjal fry recipe with you.<\/p>\n\n\n\n

Flavorful, spicy, delectable, and easy, this Chettinad Vankaya fry tick all my boxes! These are a super simple side dish, perfect with anything, and would certainly enhance any ordinary meal for lunch and dinner!<\/p>\n\n\n\n

This Chettinad-style recipe is cooked in a different and flavorful way. It is not the same as regular Brinjal fry. Plus this recipe is not deep fried and it is made in very less oil.<\/p>\n\n\n\n

I love that this dish is fairly simple and delicious, but nice enough for gatherings, holiday parties, or potlucks.<\/p>\n\n\n\n

This recipe can easily be packed in your kid’s lunch boxes as well.<\/p>\n\n\n\n

The hero of this dish is freshly grounded masala, also known as Chettinad masala.<\/p>\n\n\n\n

The Chettinad masala is a dry spice blend made of cumin seeds, coriander seeds, Red dried chilies, black peppercorn, urad dal, and chana dal.<\/p>\n\n\n\n

These spices are dry roasted on a low flame and let to cool in a pan. Once cooled they are ground to a fine powder and added to the dish later on.<\/p>\n\n\n\n

I often make this spice blend in large quantities and store it in a refrigerator. It comes in handy when I want to make a quick recipe.<\/p>\n\n\n\n

This spice powder can be used with any vegetables like mushroom, cauliflower, bell peppers, carrots, bhindi(okra), and potato.<\/p>\n\n\n\n

We make this curry on the stove-top, but I will share the air fryer version also in the recipe card.<\/p>\n\n\n\n

Ingredients required<\/strong><\/h2>\n\n\n\n